CN1072324A - The preparation method of the big soya-bean milk of acid - Google Patents
The preparation method of the big soya-bean milk of acid Download PDFInfo
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- CN1072324A CN1072324A CN91107931A CN91107931A CN1072324A CN 1072324 A CN1072324 A CN 1072324A CN 91107931 A CN91107931 A CN 91107931A CN 91107931 A CN91107931 A CN 91107931A CN 1072324 A CN1072324 A CN 1072324A
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- bean milk
- big soya
- acid
- soya
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Abstract
The preparation method of the big soya-bean milk of a kind of acid, after soybean is handled, bakes, grinds, takes off slag, deodorization, allotment, homogeneous, sterilization and make the big soya-bean milk of Normal juice through screening, enzyme deactivation, add 1-9% sucrose and 0-9% fermentation with additives sugar in the soybean Ruzhong, insert Bulgarian Lactobacillus and streptococcus bacterial classification again, its inoculum concentration is about 3% of a big soya-bean milk weight, 20-45 ℃ of following mixed culture fermentations 2-8 hours, pH reached about 4.5 and promptly gets sour big soya-bean milk.It is nutritious digests and assimilates easily, and its total amino acid content is 15 times of common soybeans breast, and its taste is all good, has special fragrance, and can long storage time.
Description
The present invention relates to a kind ofly make the method that raw material is made big soya-bean milk through lactic fermentation with soybean.
Developed multiple method of making big soya-bean milk of soybean so far, though wherein some method was once noticeable, but in fact all belong to conventional method, it generally comprises following step: slag, deodorization, allotment, homogeneous, sterilization are handled, baked, grind, take off to raw material screening, enzyme deactivation.Make big soya-bean milk with existing method and remain some shortcomings, at first since wherein deodorization one step thorough inadequately, remaining fishy smell material is more, causes the taste of product not good; Secondly, α in this product-D-galactosides material, for example the remaining quantity of gossypose and stachyose is also not little, and this class material can cause flatulence and discomfort, and non-digestible, and especially children and old man should not more drinking; In addition, because the PH of this product is in the 6.8-7.0 scope, the utmost point is suitable for the breeding of bacterium, so should not deposit and remote transportation, particularly in summer, this product just can corruption after several hours.
The object of the present invention is to provide the preparation method of the big soya-bean milk of a kind of new beverage acid, adopt wherein remaining fishy smell material of the big soya-bean milk of this side's production acid and flatulence amount of substance seldom, and be easy to preserve, can remedy existing above-mentioned weak point of producing big soya-bean milk method.
Basic design of the present invention is exactly to make the big soya-bean milk of Normal juice by existing method earlier, again it is carried out lactic fermentation.Specifically be exactly: earlier slag, deodorization, allotment, homogeneous, sterilization are handled, baked, grind, take off to soybean material through screening, enzyme deactivation, make the big soya-bean milk of Normal juice, add the sucrose of 1-9% and adding and the agent sugar fermentation of 0-9% then in resulting Normal juice soybean Ruzhong, insert Bulgarian Lactobacillus and streptococcus again, its inoculum concentration accounts for about 3% of the big soya-bean milk weight of Normal juice, under 20-45 ℃ temperature mixed culture fermentation 2-8 hour, its PH reached about 4.5 and promptly gets the big soya-bean milk of acid of the present invention.
The big soya-bean milk of acid of the present invention and the big soya-bean milk of producing with existing method relatively, its advantage is nutritiously to digest and assimilate easily, can produce a large amount of amino acid, lactic acid, other organic acid and multiple enzyme in above-mentioned sweat.Its total amino acid content improves 15 times according to one's analysis; Confirm that according to another some achievements in research fermentation can make sour soybean Ruzhong produce anticancer composition, and the big soya-bean milk of acid has effect anticorrosion and convergence to enteron aisle, and is inhibited to the multiple microorganism of enteron aisle, can also adjust gut flora, make it to be tending towards normal, prevent that sense is dirty.Sour soybean milk flavor of the present invention is all good, is with sweetly in the acid, and has special fragrance, and its outward appearance is beautiful in addition, the solid that is creamy white, and similar ice cream can store for a long time, also can deposit a week in summer under about 30 ℃ the temperature.
Embodiment:
Soybean material is handled, baked, grinds, takes off slag, deodorization, allotment, homogeneous and sterilization and make the big soya-bean milk of Normal juice through screening, enzyme deactivation, get big soya-bean milk 100 grams of resulting Normal juice and add 5 gram sucrose and 2 gram additive lactose, insert 3 gram Bulgarian Lactobacillus and streptococcus bacterial classifications again, its inoculum concentration is 3% of a big soya-bean milk weight, mixed culture fermentation is 8 hours under 25 ℃ temperature, PH reaches 4.5, promptly gets sour big soya-bean milk.
The part by weight of above-mentioned two kinds of bacterial classifications is preferably 1: 1.
Claims (2)
1, the preparation method of the big soya-bean milk of a kind of acid, earlier slag, deodorization, allotment, homogeneous, sterilization are handled, baked, grind, take off to soybean material through screening, enzyme deactivation and make the big soya-bean milk of Normal juice, it is characterized in that adding in resulting Normal juice soybean Ruzhong subsequently the sucrose of 1-9% and the fermentation with additives sugar of 0-9%, insert Bulgarian Lactobacillus and streptococcus again, its inoculum concentration is about 3% of a big soya-bean milk weight, under 20-45 ℃ temperature mixed culture fermentation 2-8 hour, its PH reached about 4.5 and promptly gets sour big soya-bean milk.
2, the preparation method of the big soya-bean milk of a kind of acid as claimed in claim 1 is characterized in that the part by weight of described two bacterial classifications is preferably 1: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91107931A CN1072324A (en) | 1991-11-19 | 1991-11-19 | The preparation method of the big soya-bean milk of acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91107931A CN1072324A (en) | 1991-11-19 | 1991-11-19 | The preparation method of the big soya-bean milk of acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1072324A true CN1072324A (en) | 1993-05-26 |
Family
ID=4908934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91107931A Pending CN1072324A (en) | 1991-11-19 | 1991-11-19 | The preparation method of the big soya-bean milk of acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1072324A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102029C (en) * | 1998-12-28 | 2003-02-26 | 冯向法 | Sour milk essence and its preparation |
| CN1317985C (en) * | 2005-01-26 | 2007-05-30 | 江南大学 | Production of pure soya-bean lactacidase fermenting beverage |
| CN100387725C (en) * | 2006-02-08 | 2008-05-14 | 沈阳农业大学 | Process for producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method |
| CN100392092C (en) * | 2005-11-18 | 2008-06-04 | 武汉烁森生物科技有限公司 | Soybean peptide production method |
| CN104719492A (en) * | 2015-03-27 | 2015-06-24 | 柳陈坚 | Preparation method for active probiotic fermentation sour soybean milk |
| CN106472711A (en) * | 2016-10-31 | 2017-03-08 | 江南大学 | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone |
-
1991
- 1991-11-19 CN CN91107931A patent/CN1072324A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1102029C (en) * | 1998-12-28 | 2003-02-26 | 冯向法 | Sour milk essence and its preparation |
| CN1317985C (en) * | 2005-01-26 | 2007-05-30 | 江南大学 | Production of pure soya-bean lactacidase fermenting beverage |
| CN100392092C (en) * | 2005-11-18 | 2008-06-04 | 武汉烁森生物科技有限公司 | Soybean peptide production method |
| CN100387725C (en) * | 2006-02-08 | 2008-05-14 | 沈阳农业大学 | Process for producing high activity soybean oligosaccharide by lactic acid bacteria fermentation method |
| CN104719492A (en) * | 2015-03-27 | 2015-06-24 | 柳陈坚 | Preparation method for active probiotic fermentation sour soybean milk |
| CN106472711A (en) * | 2016-10-31 | 2017-03-08 | 江南大学 | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |